Recent content by Aletheist

The WiFi inkbird would be perfect a perfect improvement to replace my recently dead temp controller! No more getting the family to monitor and change the temps when I'm away!

I’m still in.. STC1000 is now blinking, so would be good timing!

Yes please!

Keen

Definitely in need of another, I’m in!

Count me in please! Cheers!

Mine blowtie is still rock solid.. no creep, and I’m more commonly setting it to 2 or 3 psi these days.

I have PM'd you a link. They're available from a number of sellers. It fits both gas and liquid disconnects. You can use it for quick carbonation of small amounts of beverage in a PET bottle, or for cleaning lines (with cleaning solution in the bottle).. or for adding stuff (like gelatin) to...

I’ve never had an issue with just setting and forgetting at 0C. (Actual temp usually only reaches 2ish). I’ve read somewhere about gradually lowering but in my experience a crash cool is fine. As for 3 piece airlock, yes, you will get a skinny fermentasaurus. I’d either take it off and put some...

Fair call.. This was the first time I brewed this particular recipe (also a German Pils) and I'm that happy with the result I'm reluctant to ferment and condition at traditional temps in the fear that it will change my method for this particular recipe... my time,chamber space and keezer tap...

I guess my point with this example was that tasters could not tell the difference. There are examples that support both sides of the argument. I’m a proud fencesitter with most things in life, so as to not get too clouded in bias. I’ve made many an average beer in my lifetime (most with...

Here is the article: http://brulosophy.com/2018/08/30/impact-of-pressurized-warm-fermentation-on-a-lager-beer-the-bru-club-xbmt-series/ Edit: noting they used White Labs high pressure lager yeast. I used WLP830

Blind triangle tests have been carried out Brülosophy I think.. the result was insignificant from memory.. ie tasters could not tell the difference. I kegged a German Pilsner last night that was pressure fermented at 12 deg C, although it was low psi (2-3), then ramped up to ale temp when it...

San Diego has many options. Of course there are Karl Strauss, Ballast Point (the brewpub in little italy is awesome) and Stone (there is a great little tasting room next to Petco park if you’re not intending to stray too far from the Gaslamp district). Mission Brewing, Coronado Brewing is a...

Whilst I haven’t done any British styles as requested in the OP, I have become a big fan of All Inn’s FWKs. Have fermented their Legbreaker IPA, Mercenary APA, Citra XPA and Mosaic XPA. For me (and my mates helping me drink them) the Mosaic XPA is the standout. These kits are producing way too...